White Bread
A simple and delicious recipe for homemade white bread that's fluffy and perfect for any meal.
Equipment
- Stand mixer with dough hook
- Mixing Bowl
- Loaf pans
- Oven
Ingredients
- 1 2/3 cups Lukewarm Water Divided.
- 2 1/4 tsp Instant Yeast Or active dry yeast.
- 1 tsp Sugar
- 1 Tbsp Honey Or more sugar if preferred.
- 1 tsp Salt
- 1 1/2 Tbsp Unsalted Butter Cubed and at room temperature.
- 4 1/2 cups All-Purpose Flour Divided.
- 1 1/2 Tbsp Butter Melted for brushing on top.
Instructions
- In the bowl of your stand mixer, combine the yeast, sugar, and half of the lukewarm water. Let it rest for 5 to 10 minutes until foamy.
- Add the remaining water, honey, salt, cubed butter, and 4 cups of flour. Knead at low speed for 6 to 9 minutes until soft and no longer sticky.
- Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 45 minutes, or until doubled in size.
- Turn the dough out onto a floured surface, divide it in half, and shape each half into an 8x12 inch rectangle.
- Roll each rectangle tightly from one long side, seal the seams, and tuck the ends under.
- Place each loaf seam-side down in a greased 8x4 inch loaf pan. Cover and let rise for another 45 minutes.
- Preheat your oven to 390°F (200°C).
- Bake the loaves for 25 to 30 minutes until golden brown and the internal temperature reaches 208°F to 210°F.
- Cool the loaves on a wire rack and brush the tops with melted butter. Allow to cool completely before slicing.
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Notes
Store at room temperature for 2-3 days. For longer storage, slice and freeze in an airtight container.